Pissaladière with puff pastry

Step by step recipe:

  1. 5 min.Pissaladière with puff pastry : Photo of step #1

    Prepare the pissaladière topping

    Remove the stones from 50 g black olives, then chop roughly.

    Set aside.
  2. 5 min.Pissaladière with puff pastry : Photo of step #2
    Prepare 200 g onion, but slice thinly. A mandolin is the most effective tool for this.
  3. 3 min.Pissaladière with puff pastry : Photo of step #3
    Heat 4 tablespoons olive oil in a saucepan on medium heat.

    When really hot, add the onion, salt and pepper, then mix well.
  4. 10 min.Pissaladière with puff pastry : Photo of step #4
    Turn down the heat and leave to cook for 10 minutes or so, stirring regularly and without colouring.
  5. 3 min.Pissaladière with puff pastry : Photo of step #5
    Add the chopped olives, mix well and cook for a further 3 minutes.
  6. 2 min.Pissaladière with puff pastry : Photo of step #6
    Add 250 g peeled tomatoes, 20 g tomato paste and 1 Bouquet garni.
  7. 30 min.Pissaladière with puff pastry : Photo of step #7
    Leave uncovered on low heat to cook for about 30 minutes. The mixture should stew down to the consistency of a "compote" or thick sauce.
  8. Pissaladière with puff pastry : Photo of step #8
    Finish by adding the chopped parsley, take off the heat and check the seasoning. Leave to cool.
  9. 3 min.Pissaladière with puff pastry : Photo of step #9

    Fill and cook the pissaladière

    Preheat the oven to 370°F (190°C).

    Roll out 200 g Puff or flaky pastry (pâte feuilletée) into a large circle and put on a baking sheet on a sheet of cooking parchment (the pastry may have come with one).

    Prick the pastry all over.
  10. 4 min.Pissaladière with puff pastry : Photo of step #10
    Spread a generous layer of topping over the pastry base.
  11. 3 min.Pissaladière with puff pastry : Photo of step #11
    Finish by arranging 30 g anchovy fillets on top and scatter a little oregano over.
  12. 30 min.Pissaladière with puff pastry : Photo of step #12
    Bake for 30 minutes.

    Serve either warm or cold.

Remarks:

The topping can easily be made beforehand and even frozen, but it is important to only top the pastry base just before it goes in the oven.

And to drink?

An easy drinking rosé from Provence, served well chilled.

Source:

Home made.

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